Ricotta Gnocchi with Spinach & Gorgonzola

Name: Ricotta Gnocchi with Spinach & Gorgonzola
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 8 servings.
Cuisine: Asian Dinners, Asian Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 3 large potatoes; 3 cups reduced-fat ricotta cheese; 1/4 cup grated Romano cheese; 2 tablespoons olive oil; 1 tablespoon kosher salt; 6 large eggs; 4-1/2 cups cake flour; 4 quarts water; SAUCE:; 2-2/3 cups cubed peeled butternut squash; 1/3 cup thinly sliced fresh basil leaves; 1/3 cup water; 2 tablespoons plus 2 teaspoons olive oil; 2 garlic cloves, peeled and thinly sliced; 1-1/4 teaspoons kosher salt; 3/4 teaspoon pepper; 1-1/3 cups heavy whipping cream; 2/3 cup crumbled Gorgonzola cheese; 1-1/2 pounds fresh spinach, coarsely chopped

When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.— Brud Holland, Watkins Glen, New York

Ingredients

3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 large eggs
4-1/2 cups cake flour
4 quarts water
SAUCE:
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped

Directions

Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, one at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm.
In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes.
Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

Nutrition Facts

1-1/2 cups gnocchi with 3/4 cup spinach mixture: 833 calories, 35g fat (17g saturated fat), 248mg cholesterol, 1420mg sodium, 101g carbohydrate (10g sugars, 7g fiber), 29g protein.